Monggo Pinakbet

A healthy dish is practically synonymous to a comforting one when it comes to Filipino cuisine. We love to bring a sense of warmth through various stews when we deal with our vegetables. Two favorites that tend to come up when we think of nutritious dishes are Pinakbet and the unforgettable Monggo. While the latter…

A healthy dish is practically synonymous to a comforting one when it comes to Filipino cuisine. We love to bring a sense of warmth through various stews when we deal with our vegetables. Two favorites that tend to come up when we think of nutritious dishes are Pinakbet and the unforgettable Monggo. While the latter may be a less favored meal to others, it still has its charms with its simply savory taste. For this Monggo Pinakbet recipe, I made sure to combine the strengths of these two classics.

The one of a kind texture of monggo goes nicely with the savor and shrimp-like taste of the pinakbet. And you can also expect a ton of nutrients from the likes of okra, eggplant, string beans and more. Before we recreate this dish though, here are a bunch of other recipes you can try out if you want to keep working with mung beans!

How to Make Monggo Pinakbet

Get 12 ounces of mung beans ready. Then place them in a container filled with water, and just let them soak overnight. This process aids in making the monggo easier to digest, and helps with ensuring we get all of the nutrients once we eat them. The next day, you can just drain the water, and then set your mung beans aside for now.

Now pour 2 tablespoons of cooking oil into a pan. We will need 5 cloves of garlic you’ve chopped, 1 onion you’ve chopped, and 2 tomatoes you’ve cubed in total for this recipe. Take half the amount for each ingredient, and place these in your pan. Sauté everything until the bits of onion and tomato have softened. Then put the mung beans from earlier inside the pan as well. We will sauté them together for just 2 minutes.

The next thing we need to do is put 3 cups of water into the pot. Once it begins boiling, you can incorporate 1 Knorr Pork Cube. Then stir everything together, and put the cover on top. We will just let the mung beans boil with the heat set to low to medium. This would take 45 minutes, and so if at some point, your mixture gets dry, feel free to pour more water. Afterwards, set everything aside.

Let’s get a separate pot now, and place the garlic, onion and tomato we have left inside this. You can proceed to sauté these ingredients. After this, put 2 thumbs of ginger you’ve crushed in the pan, and keep sautéing everything together until the onion and tomato get soft. Grab five ounces of sliced pork, and add this to the mix. We will also sauté this, but just until the pork becomes light brown. Pour ¾ cup of water inside. Wait for this to boil, and then cover the pot. Just let your pork boil until the water has evaporated completely.

We can move on by taking 3 tablespoons of shrimp paste, and putting it inside the pot as well. Sauté this for 1 minute, and then add 10 ounces of sliced Calabaza squash. We will continue cooking everything for 2 minutes. After that, you can pour ½ cup of water inside, and just let this boil. 

Let’s grab our mung beans from earlier, and put them in the pot too. We will just stir this all up, and then cook for around 3 minutes. Once that’s done, you can add as much salt and ground black pepper as you like. Now you have some Monggo Pinakbet that’s good for serving! Put the mixture into a bowl of choice, and make sure to have some rice at the side ready too.

Were any parts confusing for you as you were cooking? You can leave your queries about this recipe in the comments below!

Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!

Monggo Pinakbet Recipe

Ginisang monggo and pinakbet combination

Prep: 10 minutes minutes

Cook: 45 minutes minutes

Instructions

• Soak the mung beans in water overnight. Drain the water and set the mung beans aside.

• Heat 2 tablespoons of cooking oil in a pan. Saute half of the total amount of garlic, onion, and tomatoes. Once the onion and tomato soften, add the mung beans. Saute for 2 minutes.

• Pour the water into the pot. Let boil.

• Add the Knorr Pork Cube. Stir. Cover the pot and boil the mung beans using low to medium heat for 45 minutes. Note: Add water as needed. Set this aside.

• On a separate pan, sauté the remaining garlic, onion, and tomato. Add the ginger. Continue sautéing until the onion and tomato softens.

• Add the sliced pork. Saute until the color of the pork turns light brown.

• Pour ¾ cup water. Let it boil. Cover the pot and continue boiling the pork until the water evaporates completely.

• Add the shrimp paste. Saute for 1 minute.

• Add calabaza squash. Cook for 2 minutes.

• Add eggplant, bitter melon, okra, and string beans. Saute for 2 minutes.

• Add ½ cup water. Let it boil.

• Pour the cooked mung beans into the pot. Stir and continue cooking for 3 to minutes.

• Season with salt and ground black pepper.

• Transfer to a serving bowl. Serve with rice.

• Share and enjoy!

Nutrition Information

Calories: 1728kcal (86%) Carbohydrates: 308g (103%) Protein: 130g (260%) Fat: 8g (12%) Saturated Fat: 2g (10%) Polyunsaturated Fat: 2g Monounsaturated Fat: 1g Cholesterol: 514mg (171%) Sodium: 2675mg (111%) Potassium: 7548mg (216%) Fiber: 85g (340%) Sugar: 59g (66%) Vitamin A: 33632IU (673%) Vitamin C: 221mg (268%) Calcium: 961mg (96%) Iron: 32mg (178%)

© copyright: Vanjo Merano